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British Recipes

Proper Cheesy Truffle Wedges

Proper Cheesy Truffle Wedges

Proper Cheesy Truffle Wedges

with Mustard Mayo Sauce | Serves 2

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For roasties with a difference, our Proper Cheesy Truffle Wedges are just the dish. We’ve mixed fluffy potatoes with rosemary and given them an extra special twist with truffle zest and hard Italian style cheese. Who gets the last one is up to you.

Tags:

Veggie

Allergens:

Milk

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

8

Plain Flour

1

Truffle Zest

1

Wholegrain Mustard

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1

Mayonnaise

450

Potatoes

½

Rosemary

Nutritional information

Energy (kcal)243 kcal

Energy (kJ)1019 kJ

Fat5.8 g

of which saturates3.7 g

Carbohydrate40.1 g

of which sugars2 g

Protein11.2 g

Salt0.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Parboil the Potatoes

1

a) Fill and boil your kettle and preheat your oven to 220°C. b) Pour a good glug of oil onto a baking tray (to completely cover the bottom) and pop onto the top shelf of your oven. c) Pour the boiling water into a large saucepan on high heat with 0.5 tsp of salt. d) Chop the potatoes into 2cm chunks (no need to peel). e) Carefully add the potatoes to the boiling water and cook for 5-6 mins or until the edges have softened when you poke them with a knife.

Roast!

2

a) Meanwhile, pick the rosemary leaves from their stalks and roughly chop (discard the stalks). b) Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on the flour, rosemary and hard Italian cheese. c) Pop a lid on the pan and give your pan a shake to fluff up the potato and get the cheese and rosemary onto the potatoes. d) Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. e) Season the potatoes with salt, then roast on the top shelf of your oven until golden, 30-35 mins, turn halfway through.

Finish and Serve

3

a) Meanwhile, pop the mayo and whole grain mustard in a small bowl and mix together. TIP: If you don't love mustard, add slightly less. b) Once the wedges are cooked, remove from the oven and pop into a serving dish. c) Sprinkle over the truffle zest and serve with the mustard mayo alongside for dipping. Enjoy!

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